Story and Photos by Bre Cruickshank
This dish features orzo, a popular type of Italian pasta that most closely resembles slippery, thick grains of rice. It is healthy, filling and easy to cook. Orzo goes great with pastas, salads and soups, so feel free to improvise. This recipe is a synthesis of some of my favorite Italian flavors, like basil and pesto. It’s the perfect dish to enliven cold, rainy days and not to mention, totally cultured.
Italian Orzo
Serve with red wine and candlelight.
Ingredients – (serves 2)
1 ¼ cup whole wheat orzo
1 tbsp olive oil
2 tsp lemon juice
1tbsp pesto
Fresh basil leaves
Red onion
3-4 medium/large artichoke hearts
¼ cup kalamata olives
¼ cup sun dried tomatoes
½ cup feta cheese, crumbled
Salt, pepper, garlic powder to taste
 
Directions

1. Chop sun dried tomatoes, red onion, artichokes and olives into small pieces
2. Bring 5 cups of water to a boil. Add 1-2 tsp salt and orzo. Cover pot until there is a rolling boil. Uncover and stir occasionally until tender, 9-10 minutes.
3. In a skillet, pour olive oil, lemon juice, basil & pesto. Add chopped sun dried tomatoes, onion, artichoke and olives.
4. Sauté on low/medium heat for 4-5 minutes, while stirring. Add salt, pepper, garlic powder to taste.
5. Once orzo is tender, drain. Do not rinse. Pour back into pot immediately and combine with sauté. Mix together on low heat for 2 minutes.
6. Pour into serving bowl(s) and add desired amount of feta cheese. Enjoy!